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Clean the Brussels sprouts by removing any loose leaves and cutting off the tough ends. Bring a pot of salted water to a boil and cook the sprouts for 8-10 minutes, or until tender. Once cooked, transfer them to ice-cold water to stop the cooking process, then drain. Preheat your oven to 200°C (fan). Line a baking tray with parchment paper. If your tray is small, you may need to bake in batches.
Create small piles of grated Parmesan on the tray, one for each Brussels sprout. Sprinkle each pile with a bit of fresh thyme leaves. Place a Brussels sprout on top of each Parmesan pile and gently smash it using the bottom of a glass. Season with pepper. Gather the Parmesan around the smashed sprouts and place it on top. Add any remaining Parmesan and sprinkle with more thyme leaves.
Bake for 15 minutes or until the Parmesan is melted and golden. Keep an eye on them to avoid burning. Allow the sprouts to cool slightly so the Parmesan sets, then carefully remove them from the baking tray. Serve with your favourite sauce and enjoy!